MICHAEL ORR
Chef Michael Orr began his culinary training at age 15 under the direction of Michigan restaurateur Clarence Tooma. He graduated from Le Cordon Bleu program at the California School of the Culinary Arts in Pasadena, CA, and received his bachelor’s degree in human environmental science business from San Diego’s Point Loma Nazarene University.
During his schooling, Orr aided in opening two restaurants: San Diego’s Fiddler’s Green Restaurant, where he worked his way up from pantry chef to food and beverage director, and Gallagher’s Old Town Restaurant in Newhall, CA.
Orr currently works as executive chef for the exclusive Palo Alto Club, where he has been designing sauces to please some of the most discriminating palates in the country.
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